DirtyFLRestaurant Inspection Data

SNAPPERS GRILL AND COMEDY CLUB

With 12 inspections documented, SNAPPERS GRILL AND COMEDY CLUB maintains a 3.0/5 food safety rating in PALM HARBOR. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 12 reports on file

36657 US HWY 19 N

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 12 health inspection reports

All Inspection Reports

3/5/2026· 1w ago

Inspection #: 3629836

Call Back - Complied

2/25/2026· 2w ago

Inspection #: 3629836

Call Back - Admin. complaint recommended

2/12/2026· 4w ago

Visit ID: 10926559

Follow-up Inspection Required

8 high, 6 int, 10 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8oz red snapper defrosted in bag in reach in freezer in reach in cooler by sushi station. Operator disposed of snapper. Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine only dispensing sanitizing solution at 10ppm. Operator is setting up three compartment sink. Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open cup in kitchen. Informed employee of approved containers for beverage. Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container used to defrost fish in reach in cooler. Operator discarded container. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Boxes of oil on floor In walk in, next to convection oven. Warning
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food on containers in ware washing area drying rack, Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near sushi station has rust pitted to the surface. Warning
  • 14-12-4:Basic - Utensils in poor condition. Several spatulas in kitchen melted and in disrepair. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use on cook line. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bottles of different sauce types unlabeled in kitchen. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 10ppm. Retested several times with diminishing results. Instructed operator to move all dish washing to three compartment sink. Repeat Violation Warning
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from restroom, did not wash hands before putting on gloves to start working. Educated employee on proper hand wash guidelines. Warning
  • 35A-02-7:High Priority - Live, small flying insects found One live fly located in bar One live fly in dining area Two live flies on cook line. Operator eliminated one of the flies. Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 8oz red snapper defrosted in bag in reach in freezer in reach in cooler by sushi station. Operator disposed of snapper. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2lbs Chili started reheating process at 11am temped at 126. 5lbs of Meatballs started reheating process at 11am temped at 85F. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili started reheating process at 11am temped at 126. Meatballs started reheating process at 11am temped at 85F. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2lbs Chili started reheating process at 11am temped at 126. 5lbs of Meatballs started reheating process at 11am temped at 85F. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach stored on hand wash sink in inside bar. Operator removed bleach. Corrected On-Site Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator form HR 5030-100 and educated person in charge of the big six. Warning
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Sumo roll, Yum Yum Crab, Dragon roll, Snappers sushi, and Abe the babe roll describes using crab as an ingredient, establishment only uses imitation crab Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mexican roll contains smelt roe which is a raw product Kanisu Salad contains Masago which is smelt roe. Seared Ahi salad contains tuna which is not fully cooked. Snappers sushi sampler contains seared ahi tuna which is not fully cooked. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink by three compartment sink. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach located near three compartment sink. Warning

6/19/2025· 8mo ago

Visit ID: 10855863

Met Inspection Standards

1 high

  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2025-06-09: At the start of the inspection, the chef told me that they have been washing and rinsing in the dish machine and sanitizing in the 3 compartment. Dishmachine 0ppm. They have reached out to get the dish machine service, but do not have a scheduled date yet. 3 compartment sink 200ppm **Time Extended** - From follow-up inspection 2025-06-19: Operator is aware that they cannot use dish machine until dish machine is working properly and sanitizing properly. Three compartment sink was set up at time of inspection and there is a sign stating that the dish machine is not sanitizing and to sanitize in the 3 compartment sink. Operator is unable to have company come out and repair the dish machine at this time. He states that 3 companies were called. **Time Extended**

6/9/2025· 9mo ago

Visit ID: 10849920

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2025-06-09: At the start of the inspection, the chef told me that they have been washing and rinsing in the dish machine and sanitizing in the 3 compartment. Dishmachine 0ppm. They have reached out to get the dish machine service, but do not have a scheduled date yet. 3 compartment sink 200ppm **Time Extended**

5/30/2025· 9mo ago

Visit ID: 10732268

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper not removed from package before thawing. Snapper is fully thawed. Package states to be removed from package before thawing. See stop sale. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Chef preparing food with no hair restraint. Operator put on hair net Corrected On-Site Warning
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Salmon 64F, shrimp 67F and snapper 64F sitting in water in prep area. Operator states it was thawed 20 minutes ago. Discussed proper thawing procedures with chef. Operator for cooling. **Corrective Action Taken** Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Snapper in ROP packaging not removed from package prior to thawing. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (62F - Cold Holding) sitting on the counter. Milk was on ice but ice was melted. Discussed with chef and discussed using time as a public health control. Milk was sitting out for 2 hours. Operator relocated back into cold holding unit. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink behind the outside bar. Discussed with bartender. Strainer was removed. Corrected On-Site Warning

2/6/2025· 1y 1mo ago

Visit ID: 10737872

Follow-up Inspection Required

1 int

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. International food service expired 6/2023 - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2025-02-06: Admin Complaint

12/9/2024· 1y 3mo ago

Visit ID: 10731998

Follow-up Inspection Required

1 int, 1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Dish area hand sink. - From follow-up inspection 2024-12-09: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. International food service expired 6/2023 - From follow-up inspection 2024-12-09: **Time Extended**

12/2/2024· 1y 3mo ago

Visit ID: 8734617

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dish area hand sink.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen cooked beef and frozen cooked chicken thawing on table in back prep area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice 67f, found in rice holder from 12/1/2024. Sushi not open on Mondays. Item discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice 67f, found in rice holder from 12/1/2024. Sushi not open on Mondays. Item discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. International food service expired 6/2023

5/13/2024· 1y 10mo ago

Visit ID: 8671892

Met Inspection Standards

2 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on or above food/ clean equipment. 1 at front prep area and second in rear prep area.
  • 08B-38-4:Basic - Food stored on floor. Bucket of rice stored on the floor in dry storage. Repeat Violation
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French Fries held at room temperature
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm. Establishment must utilize 3 compartment sink to sanitize dishes until the dishwasher washer is sanitizing properly.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched head and then picked up tongs to serve chicken wings. Repeat Violation

4/15/2024· 1y 11mo ago

Visit ID: 8471750

Met Inspection Standards

1 high, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Flour stored on the floor, fryer oil stored on the floor. Operator placed foods 6"from the floor to gain compliance. Corrected On-Site Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut before washed and stickers removed
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken and beef thawing at room temperature. Cook placed foods under cool running water to finish thawing process. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths on cook line Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and returned to work, no hand wash.

8/14/2023· 2y 7mo ago

Visit ID: 8356339

Met Inspection Standards

1 high, 1 int, 2 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of fryer oil stored on the floor, food container holding dry ingredients stored on the floor. Operator moved items to an area that is a minimum of 6" from the floor
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meat being thawed on counter at room temperature. Chicken 35F, pork 37F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 61F cold hold, operator replenished ice second temperature at 3:41pm 50F cooling. Milk was placed on original ice bath less than 4 hours ago.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.